People ask me what I put in my green juices, so I have decided to start sharing my ingredient lists. Most recently, I used parsley in a new recipe. Parsley comes in different varieties, but the two most popular types are curly parsley and flat (also called Italian) parsley.

The herb, now frequently sprinkled atop soups and meat dishes, was historically chewed to freshen breath. It’s also the main ingredient in tabbouleh, a traditional Middle Eastern salad and is widely used in diabetic-friendly recipes for its ability to lower blood sugar. The benefits are a joy to read about because parsley is so easy to find.

Although many people use parsley as a garnish, I keep parsley on hand for to add to my green juice recipes. Juicing parsley releases vitamins K, A and C. According to the National Institute of Health, parsley also has antimicrobial effects that can help keep yeast from overpopulating in the digestive tract. Parsley is also an anti-carcinogen, a potent diuretic and should not be juiced in large quantities daily. Just a little will do the job for a while!

Pick an organic version of parsley, if you can find it. Before juicing, remember to check with your physician if you are pregnant. Pregnant women have special needs and should always consult their doctor before embarking on a juice diet or adding an unfamiliar food to their plate.

Here is the juice blend I made with parsley. This recipe makes about four 8 ounce glasses of juice (if you want to share), or 2 tall tumblers full.

You’ll need:

a juicer (some prefer a blender)

vinegar

1 fistful of parsley

2 yellow Bananas

1 bag of celery

1 small carton of organic blueberries

1 handful of pineapple chunks

1 small bunch of organic kale

First, set up your juicer or blender. If it is a juicer like mine, here is a tip for faster cleanup:
Line the catchment bin with a grocery store bag to catch all of the ground up remains of the fruits and vegetables. That way, you can just toss out the bag when you are done instead of scrubbing the bin.

Place a large bowl in your sink. Turn the faucet on and let it run until the bowl is 3/4 full. Tip two splashes of vinegar into the bowl and swish the water around with your hand. One by one, rinse your parsley, celery, blueberries,and kale in the bowl.

Snap the larger vegetables with your fingers. Pop them into your juicer (saving the banana’s for last since they can coat the blades). Juice on medium speed. Stir your juice, pour over ice and enjoy!